I decided to try to make a Chocolate Chip Cookie that tasted as good as the original Toll House Cookie without using white flour and white sugar. White flour and white sugar make my arthritis hurt. I created fourteen different recipes in fifteen months. Each cookie recipe is really good and they are much better for you than the recipes with white flour.

Sift together and add 1/4 cup flour mixture at a time to the butter and sugar mixture. Mix well after each addition and scrape the bowl and beaters after each addition.

•Add 12 oz. semi sweet chocolate chips or Hershey's Dark Chocolate Chips. I like the Hershey's Dark Chocolate Chips the best. They melt better, have a richer flavor and are healthier for you. If you want to be healthier you might use a chocolate that has 60% or more cocoa. If you use a dark chocolate baking bar you need to break the bar into small pieces before adding it to the mixture.

My notes on the recipe card state: (This recipe had a good flavor but the cookies were too soggy. I need to cook longer or use less butter or more flour. Buckwheat flour.)

While typing this recipe for this blog I think the problem of sogginess was caused by the use of the Smart Balance Stick Butter. It may have too much moisture in it. I'm not sure because it has been nearly two years since I worked on this recipe. If I were to change something on this recipe I would start with a little less Smart Balance. Possibly 1 2/3 sticks of Smart Balance. Then if it were still too soggy I would use only 1 teaspoon Vanilla. I see that I used 2 Tablespoons Vanilla when I made the recipe and that's too much moisture.

I want to try this recipe again and change those two things. Just making small changes to a recipe can be the start of a whole new recipe and a totally different flavor and texture.

Hope you try one of these recipes and even make your own changes just to see what happens. It could be the start of something really good.